The Science of Curry

Calendar
Register
When:
March 13, 2014 @ 6:30 pm – 8:00 pm
2014-03-13T18:30:00+00:00
2014-03-13T20:00:00+00:00
Where:
The Great Hall, Strand Campus, King's College London
King's College London
Strand, London WC2R 2LS
UK
Cost:
Free
Contact:
King's College London
Email
Biology Chemistry Food & Drink Medicine & Health Science

Join Professor Clive Page and Drs Andrea Sella and Mark Miodownik as they guide us through a menu of the Science of Curry.

Appetizers

1. Why is chili hot?
2. Is the crunch of pappadoms addictive?

Starters

3. Were spices originally used to mask the taste of spoiled meat?
4. Why does cutting onions make you cry?
5. Is beer the perfect drink for curry?

Mains

6. Can curry protect against Cancer?
7. Why does curry make you full so quickly?
8. Why does curry stain so badly?
9. What’s the deal with yogurt?
10. Is coloured rice bad for you?
11.What is the relationship between climate and cuisine?
12. Is eating lentils and the wind related?

Desserts

12. Is curry good for constipation?
13. Do mints at the end of the meal help digestion?